We're delighted to announce that I Love Blue Sea has joined Vital Choice. We share the same passion for health and vitality, and we offer you easy access to an even wider variety of premium seafood that is among the purest and most nutritious available. Please accept our offer of a 10% discount on your first order. Simply use code ILOVEVC at checkout. Welcome to the Vital Choice family.

Silver Salmon Boneless/Skin-On Portions - 6 oz

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Certified Kosher (EarthK)

Certified sustainably harvested

Line-caught and frozen at sea, our Silver salmon is firm with a pleasingly mild flavor.

It's a leaner fish that finds favor with many salmon connoisseurs. In fact, fillets of wild Alaskan Silver salmon won a blind taste test conducted by the Chef's Collaborative, beating fresh wild King salmon from Oregon and California, and farmed Atlantic salmon.

To preserve its fresh-caught quality, our Silver salmon are line-caught on small boats, iced immediately and flash-frozen within a few hours of leaving the water. And our skin-on portions are great for grilling!

Pure and wholesomeWild Alaskan salmon is among the purest of all ocean fish, which is why the EPA, FDA, Alaska Division of Public Health, and consumer organizations recommend it without reservation. To learn more, visit our Purity page.

Keep frozen at or below 0° F (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).

NOTE: Seafood stored in frost-free freezers should be used within 3 months.

For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).

Cooking and serving tips

Rinse fish quickly in cold, clean water.

Cook in a medium-hot lightly oiled pan, under a broiler, or on the grill for 7-8 minutes, until only the very center is still translucent.

Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving.

NOTE: It is perfectly safe and healthful to serve our fish raw or partly cooked, because flash-freezing has rendered it 100% sushi-safe.

Add the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. Or, simply mist fish lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.